Raspberry, Almond Butter & Banana Oatmeal Muffins

• Vegetarian

• Produce

  • 2 Bananas, medium ripe
  • 1 heaping cup Raspberries, Fresh or frozen

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 2 Eggs, large

• Condiments

  • 1/3 cup Almond butter, natural creamy
  • 1/4 cup Honey

• Pasta & Grains

  • 3/4 cup Oats, old fashioned

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat

Found on ambitiouskitchen.com

Description

Ingredients

• 1 cup white whole wheat flour (can also use whole wheat pastry flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 medium extra ripe bananas
• 3/4 cup old fashioned oats
• 1/2 cup plain nonfat greek yogurt
• 1/3 cup natural creamy almond butter (use your favorite brand!)
• 1/4 cup honey
• 1/4 cup unsweetened almond milk (any milk will work)
• 2 large eggs
• 1 teaspoon vanilla
• 1 heaping cup fresh or frozen raspberries

Directions

• Preheat oven to 350 degrees F. Line muffins tins with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking (yes, this is an important step!).
• In a medium bowl, whisk together flour, baking soda and salt. Set aside.
• In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a large bowl, then add in dry ingredients and mix until just combined. Fold in raspberries.
• Fill muffin cups 3/4 of the way full. Bake for 20-23 minutes until tops are lightly golden brown. Transfer muffins to wire rack to cool. Enjoy with extra nut butter on top!

Nutrition